Stir-Fry Recipes

Steak-and-Pepper Stir-Fry

1 pound lean flank steak
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 tablespoons dark sesame oil, divided
1 cup julienne-cut green bell pepper
1 cup julienne-cut red bell pepper
1 cup vertically sliced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon grated peeled gingerroot
1/4 cup water
6 cups hot cooked lo mein noodles (about 16 ounces uncooked)

Trim fat from steak. Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1 minute. Remove bell pepper mixture from pan; set aside.

Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2 minutes. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute. Serve with lo mein noodles. Makes 6 servings

Thai-Style Stir-Fried Chicken

1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 1/2 tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.

Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan.

Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro. Makes 4 servings

Sesame Beef Stir-Fry

1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes.

Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice. Makes 4 servings

Orange Beef and Broccoli Stir-Fry

3/4 pound trimmed sirloin steak
1 tablespoon grated orange peel
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes
1 small onion, sliced
1 red bell pepper, thinly sliced
2 cups broccoli florets
8 ounces fettuccine
2 tablespoons orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/3 cup cashew pieces

Slice steak into 1 1/2-inch pieces. Toss with orange peel; set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add pepper flakes, onion, and bell pepper. Stir-fry until vegetables wilt. Add broccoli and 3 tablespoons water; cover and steam 1 to 2 minutes until broccoli is cooked tender-crisp.

Remove from skillet. Cook fettuccine according to package directions. Stir together orange juice and soy and hoisin sauces. Add remaining oil to skillet and return to medium-high heat.

Add the steak and cashews; stir-fry 2 to 3 minutes. Return vegetables to skillet with sauce mixture and heat through. Season with salt and freshly ground pepper. Drain noodles; top with stir-fry. Makes 4 servings

Sweet-and-Sour Pork Stir-Fry

1 1/2 pounds pork tenderloin, cubed
1/4 cup cornstarch
3 tablespoons dark sesame oil, divided
1 (20-ounce) can pineapple tidbits
2 tablespoons lite soy sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, chopped
1/2 cup hoisin sauce
1 tablespoon Asian garlic-chili sauce
Hot cooked rice
1 tablespoon sesame seeds, toasted

Dredge pork in cornstarch. Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; stir-fry pork in batches, 3 minutes or until browned. Remove pork from skillet; set aside. Drain pineapple, reserving 1/4 cup juice. Add reserved juice and soy sauce to skillet, stirring to loosen browned particles.

Add remaining 1 tablespoon sesame oil to skillet; stir-fry pineapple, bell peppers, and green onions 5 minutes or until peppers are tender. Stir together hoisin sauce and garlic-chili sauce; add to skillet. Add pork, and stir-fry 5 minutes. Serve over rice. Sprinkle with sesame seeds. Makes 4 servings

Quick Chicken Stir-Fry

1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.

To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.

Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute.

Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.

Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately. Makes 4 servings

Stir-Fry with Beef

1/4 cup mirin or semisweet white wine, like Riesling
1/4 cup orange juice
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
1/4 cup water
2 tablespoons canola oil
8 ounces beef round tip steak, sliced 1/4-inch thick
3 cloves garlic, minced
2 cups fresh snow peas (6 ounces)
1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
2 cups (8 ounces) frozen shelled edamame
1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
1 teaspoon sesame oil

Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.

In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds.

Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes.

Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve. Makes 4 servings

Lime Pork with Peppers

2 medium limes
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 to 3 sprigs fresh parsley, stems removed
1 pork tenderloin (1 pound), cut into 1-inch cubes
1 bay leaf
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium onions, each cut into 8 wedges
2 small green peppers, cut into 1-inch pieces
2 medium tomatoes, each cut into 8 wedges

Finely grate lime peel, reserving 2 tablespoons peel. Juice the limes. In a bowl, combine the soy sauce, garlic, oregano, thyme, cayenne, parsley, lime juice and reserved lime peel. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade. Discard bay leaf. In a large nonstick skillet, heat oil over medium-high heat. Add sugar; stir until bubbly. Add the meat; cook and stir for 3-4 minutes or until browned. Reduce heat; add the onions, peppers and the reserved lime mixture. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Add the tomatoes; cook 1 minute longer. Makes 4 servings.

Gingered Pepper Steak

2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
1 tablespoon white wine vinegar
1 pound beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil
Hot cooked rice, optional

In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.

In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired. Makes 4 servings.

Broccoli Beef Curry

1-1/2 pounds round steak, cut into 1-inch cubes
2 to 3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon salt
2 large onions, diced
3 tablespoons vegetable or sesame oil
1 cup water
1 pound fresh broccoli, cut into florets
Cornstarch and water, optional
Hot cooked rice

Toss meat with garlic, gingerroot, curry powder, chili powder and salt. In a large skillet or wok, cook meat with onions in oil until browned. Stir in water. Cover and simmer 1-1/2 hours or until beef is tender.

Add broccoli and more water if necessary; cook, covered, until broccoli is crisp-tender. If desired, thicken with cornstarch dissolved in water. Serve over rice. Makes 6 servings.

Pepper Steak with Squash

1 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 small onion, cut into 1/4-inch strips
3 garlic cloves, minced
1 cup fresh or frozen snow peas
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
Hot cooked rice

In a large skillet, cook steak over medium-high heat, in 1 tablespoon oil until meat is no longer pink; drain. Remove and keep warm.

In the same skillet, saute peppers in remaining oil for 2 minutes or until tender. Stir in the zucchini, onion and garlic; cook and stir 2 minutes longer. Add the peas, mushrooms and water chestnuts. Saute the vegetables for 2 minutes or until tender.

Return beef to the skillet. Combine the cornstarch, broth and soy sauce until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Makes 6 servings.

Liver with Peppers and Onions

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound liver, cut into bite-size pieces
1 large onion, thinly sliced into rings
1 medium green pepper, cut into 1-inch pieces
1 sweet red pepper, cut into 1-inch pieces
4 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 cup beef broth
2 tablespoons soy sauce
Cooked rice or noodles

In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside.

In same skillet, cook and stir liver in remaining oil for 5 to 7 minutes or until no pink remains. In a small bowl, combine cornstarch broth and soy sauce until smooth; stir into liver.

Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve over rice or noodles. Makes 4-6 servings.

Green Pepper Steak

1 pound boneless beef sirloin steak
1/4 cup soy sauce
1/4 cup water
1 tablespoon cornstarch
2 to 3 tablespoons vegetable oil, divided
2 small onions, thinly sliced and separated into rings
1 green pepper, cut into 1-inch pieces
2 celery ribs, sliced diagonally
2 tomatoes, cut into wedges
Hot cooked rice

Partially freeze beef. Thinly slice across the grain into bite-size strips; set aside. For sauce, combine soy sauce, water and cornstarch; set aside. heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry half of the beef until browned. Remove and repeat with remaining beef, adding additional oil as needed.

Remove meat and keep warm. Add onions, green pepper and celery to pan; stir-fry until crisp-tender, about 3-4 minutes. Return beef to pan. Stir the sauce; add to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tomatoes; cook just until heated through. Serve over rice. Makes 4 servings.

Pork Lo Mein

1 pork tenderloin (1 pound)
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 cups fresh snow peas
1 medium sweet red pepper, julienned
3 cups cooked thin spaghetti
1/3 cup reduced-sodium chicken broth
2 teaspoons sesame oil

Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.

In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil. Makes 4 servings.

Asian Beef Noodles

1 package (3 ounces) beef-flavored ramen noodles
1 pound boneless beef sirloin steak (3/4 inch thick)
1 jalapeno pepper, seeded and finely chopped
1 tablespoon vegetable oil
2 tablespoons water
1 tablespoon steak sauce
1 medium carrot, shredded
2 tablespoons sliced green onion
1/4 cup peanut halves

Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside. Cut steak into 3-in. x 1/2-in. strips. In a large skillet, stir-fry the beef and jalapeno in oil for 1-2 minutes or until meat is no longer pink. Remove and keep warm.

In the same skillet, combine the noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts. Serve immediately. Makes 4 servings.

Steak with Three Peppers

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons soy sauce, divided
1 tablespoon sherry
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound boneless beef sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

In a bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.

In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Add beef and stir gently to coat. Cover and refrigerate for 1 hour.

In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion, garlic and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender.

Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve over rice if desired. Makes 4 servings.

Teriyaki Pork Stir-Fry

3/4 cup chicken broth, divided
1/3 cup soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked rice, optional

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired. Makes 4 servings.

Pork With Sugar Snap Peas

1 pound pork tenderloin, cut into 1/4-inch slices
2 garlic cloves, minced
2 teaspoons olive or canola oil
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar or white vinegar
1 tablespoon molasses
3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve over rice. Makes 4 servings.

Mongolian Beef

1 tablespoon cornstarch
3/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 pound boneless beef top sirloin steak, cut into thin strips
1 tablespoon olive oil, divided
5 green onions, cut into 1-inch pieces
2 cups hot cooked rice

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Makes 4 servings.

Orange Beef Teriyaki

1 can (11 ounces) mandarin oranges
1 tablespoon cornstarch
1-1/2 pounds boneless beef sirloin steak, thinly sliced
2 tablespoons vegetable oil
1/2 cup soy sauce
2 tablespoons honey
1-1/2 teaspoons ground ginger
1 garlic clove, minced
Hot cooked rice
Green onion and orange peel curls, optional

Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside.

In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger, garlic and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender.

Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve with rice. Garnish with green onions and curls if desired. Makes 4-6 servings.

Asian Asparagus

2 tablespoons orange juice
1 tablespoon white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon sesame oil
1/2 teaspoon minced fresh gingerroot
Dash pepper
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 teaspoon canola oil
8 cherry tomatoes, halved

In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through. Makes 4 servings.

Mushroom Pepper Steak Stir-Fry

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound boneless beef sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, cut into 1/2-inch pieces
Hot cooked rice, optional

In a large resealable plastic bag, combine 3 tablespoons soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.

Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry for 4-6 minutes or until no longer pink. Remove beef and keep warm.

Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired. Makes 4 servings.

Mushroom Pepper Steak Stir-Fry

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound boneless beef sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, cut into 1/2-inch pieces
Hot cooked rice, optional

In a large resealable plastic bag, combine 3 tablespoons soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.

Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry for 4-6 minutes or until no longer pink. Remove beef and keep warm.

Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired. Makes 4 servings.

Curry Chicken Stir-Fry

1 tablespoon cornstarch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into cubes
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm.

In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer.

Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. Makes 4 servings.

Cabbage and Brats Stir-Fry

1 small head cabbage (1-1/2 pounds)
1 large sweet onion
1 package (19-1/2 ounces) turkey bratwurst links, casing removed and cut into 1-inch pieces
2 tablespoons reduced-sodium soy sauce
3/4 teaspoon garlic powder
1/2 teaspoon pepper

Cut cabbage in half through the core. Remove core and cut cabbage into 1/4-in. slices; set aside. Cut onion in half and cut into 1/4-in. slices; set aside. In a large nonstick skillet coated with cooking spray, cook and stir bratwurst over medium-high heat for 8 minutes or until browned on all sides. Drain and remove bratwurst; set aside and keep warm.

Add cabbage and onion to the same skillet; cook and stir for 6 minutes. Sprinkle with soy sauce, garlic powder and pepper. Cook and stir for 4 minutes longer. Return bratwurst to skillet. Cook for 2 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender and bratwurst is cooked through. Serve immediately. Makes 5 servings.